White Chili with Turkey

Looking for an easy way to use up your Thanksgiving leftovers? Want a nice steamy bowl of chili without all the red meat? Try making some of this White Chili with Turkey! It’s the perfect way to warm yourself up on a cold, dark late autumn evening.

Note: You can substitute canned beans in place of the dried beans to make. If using dried beans, always make sure you keep an eye on the liquid in the pot with the beans. It can dry up before you know it. There always needs to be 1/4-inch of liquid covering the beans in this recipe. Simmering will make a velvety, tender bean soup. Try not to allow it to boil for very long. Serve with various garnishes (see below), cornbread, or tortillas.

White Chili with Turkey

Ingredients

2tablespoonsolive oil

1large onion

5clovesgarlicminced

1poundDried Great White Northern Beansrinsed and drained

8cupsChicken Broth

1tablespoonkosher salt

1teaspoonwhite pepper

2teaspoonground cumin

1teaspoondried oregano

1/2teaspoonground cayenne

3jalapeño peppersdeseeded and finely chopped

1 1/2poundsboneless, skinless turkeycut up into 1/2 inch cubes

2tablespoonscornmeal

1/2cupwhipping cream

1teaspoonred pepper flakes

8ouncesMonterrey Jack cheese

8ouncessour cream

guacamolefor serving

1tomatochopped, for serving

Instructions

In a large dutch oven, heat olive oil until almost smoking. Add the onions to the dutch oven and sauté for 5 minutes. Add garlic to the pot and cooko until onions are translucent. Add beans, broth, salt, pepper, cumin, oregano, cayenne and 2 of the chopped jalapeño peppers. Bring mixture to a boil. Once mixture reaches a boil, lowoer the heat to simmer for about 45 minutes, or until beans are tender. If the liquid gets low in the beans (drops below the beans) add another cup of broth. Continue to check beans to make sure they have enough liquid. The beans should always be covered with at least 1/4 inch of liquid.

Once beans are tender, in a measuring cup or small bowl, add some of the hot liquid from the beans. Mix cornmeal into the liquid and add it back to the white bean mixture. Add turkey and cook for another 15 minutes on low to medium heat. Stir in the whipping cream.

Serve chili in a bowl, and top with cheese, sour cream, and remaining jalapeños. Garnish with avocado slices and tomatoes.